Simple Rainbow Chard and the sage words of Julia Child.

I love learning about cooking and food in any form, I do not discriminate. I watch an abnormal amount of cooking shows. I read an inordinate amount of cooking blogs and am subscribed to three cooking magazines. I visit libraries to read the out of print cookbooks and memoirs of chefs and critics. I even fall asleep listening to food podcasts.

I just can't get enough.

After picking up My Life in France by Julia Child at a thrift store last year I finally actually got around to reading it last week and I am genuinely glad I did. Julia has a vibrant voice and a fun style that kept me turning the pages. I thoroughly enjoyed the book but one sentence stuck out more than any of the rest.

"I came to understand that learning how to fix one's mistakes, or live with them was important part of becoming a cook."

That is the beautiful thing about cooking, most mistakes are repairable. The one's that aren't - aren't and you get over it. That is what keeps me cooking.

Yesterday at the farmers market I got the most beautiful rainbow chard. Before last month I had never had rainbow chard and since it has come into season I have picked up a bunch every week. It is my new favorite vegetable and I look forward to cooking and eating it every week. I even made it for my rice and bean loving, vegetable hesitant father and he gobbled it up. This week however, I must have seen something shiny, lost focus and burned the hell out it.

Oops.

Julia Child's words came to mind as I threw out my once gorgeous now inedible green. I thought 'There's always next time' and made a salad instead.

Taken at the Clinton, NY farmers market. Common Thread are my go to veggie people.

This is how I made it the first few delicious times. - Adapted from Simply Recipes.

Simple Swiss Chard:

a side that serves 2

1 bunch of Swiss chard. If you can find rainbow chard, try it! There is something more exciting about it.
1-2 cloves of garlic - minced
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
1/8 tsp of ground sea salt
Ground pepper to taste

1. Cut and discard the stems of the chard.
2. Cut into strips about 1 inch wide and no longer than 5 inches.
3. Wash chard in cold water and set aside.
4. In a heavy bottomed frying pan on medium heat add olive oil and garlic.
5. Let garlic cook for 2 minutes and add the chard to the pan. Toss around with tongs until the chard is coated with oil.
6. Reduce to low heat, cover with a lid and cook for 7 minutes. The water from washing the chard and the oil should be enough to cook the chard through.
7. Add butter, salt and pepper and serve immediately.